Vegetable Quiche
Ingredients:
Crust:
- 1 1/4 C Flour
- 1 T Sugar
- 1/4 tsp Salt
- 2 Oz Unsalted Butter
- 1/4 C Crisco
- 4 T Ice Cold Water
Filling:
- Olive Oil for Sauteing
- 1 Small Onion (diced)
- 1 Clove Garlic (minced)
- 1 Green Pepper
- 1 Red Pepper
- 1 Tomato (diced)
- 1 C Mushrooms (sliced)
- 1 C Chopped Broccoli
- 1 1/2 C Shredded Cheddar
- 1/4 C Grated Parmesan
Method:
Crust:
- Mix dry ingredient together.
- Cut in cold butter until mixture forms little balls
- Do the same for the crisco.
- Now add water a table spoon at a time, until a dough ball forms.
- Place in refrigerator for 10 minutes.
Filling:
- Saute onions and garlic until the onions become tanslucent.
- Add peppers, tomato, mushrooms, and broccoli and saute until veggies become tender.
Custard:
- Wisk together eggs and milk.
Combine:
- Preheat oven to 450F.
- Roll out pie crust and place in pie tin.
- Bake covered with tinfoil and held down with weights (or dried beans) at 450F for 5 minutes.
- Remove tinfoil and bake for another 5 minutes.
- Remove from oven and reduce temp to 350F.
- Place veggies in crust and spread cheese over top of veggies.
- Pour the custard mixture over veggies
- Bake for 30-40 minutes